采后小白菜叶绿体色素含量变化及其叶绿素降解动力学的研究.pdfVIP

4 6 Vol. 4 No. 6 2013 12 Journal of Food Safety and Quality Dec. , 2013 1* 1 2 2 1 乔勇进 , 张 辉 , 唐 坚 , 张娜娜 , 马 丽 (1. , 201403; 2. , 200234) 摘 要: 目的 方法 “ ”, (20 ℃)(2 ℃)(-0.5 ℃), a bβ-, 结果 a bβ-, , a b β- , , 6 d , , (Adj .R2) 0.93, 95.53 kJ/mol, k=6.51×1015 4 exp(9.553×10 /RT)结论 , 关键词: ; ; ; Arrhenius Research on chloroplast pigment metabolism and chlorophyll degradation dynamics of post-harvest pakchoi(Brassica chinensis L.) 1* 1 2 2 1 QIAO Yong-Jin , ZHANG Hui , TANG Jian , ZHANG Na-Na , MA Li (1. Agro-product storage and Processing Institute, Shanghai Academy of Agriculture Sciences, Shanghai 201403, China; 2. Plant Idioplasm Resources Development Center, Shanghai Normal University, Shanghai 200234, China) ABSTRACT: Objective To explore the chloroplast pigment metabolism and chlorophyll degradation kinetic model of post-harvest pakchoi in the process of storage. Methods The post-harvest pakchoi(Shanghai qing)was selected as materials. They were stored at room temperature (20 ℃), low temperature (2 ℃ ) and ice temperature (−0.5 ℃ ), and the metabolic changes of their total chlorophyll, chlorophyll a, chlorophyll b, β-carotene and xanthophyll were studied. The kinetic model of chl